A sunny outlook for Aussie movers and shakers
THERE must be something in the water in Fiji, given the number of Australian chefs packing their boardshorts and heading for the South Pacific. Brett Kryskow of Sydney’s The Bathers’ Pavilion is the latest to make the move, taking over at luxury Fijian spread Likuliku Lagoon Resort as executive chef later this month. Kryskow replaces fellow Aussie Shane Watson, ofMy RestaurantRules fame, who is returning to Sydney to head up the kitchen at Wildfire. Kryskow will be accompanied by fiancee Chloe Marshman, fresh from Sydney’s multi-award-winning Quay restaurant, who will take over Likuliku’s pastry kitchen.
Likuliku Lagoon Resort group general manager Steve Anstey says the decision to put Kryskow— who also has worked at Maggie Beer’s Adelaide restaurant Charlick’s Feed Store and as No 2 to Watson at Vie Restaurant at the Sofitel Queenstown in New Zealand — in charge of the resort’s restaurant was a no-brainer.
Brett’s passion, creativity and knowledge set him apart in the cooking industry as a definite chef to watch’ over the coming years,’’ Anstey says.
The changing of the guard at Likuliku follows news that Sydney’s Flying fish will open a restaurant at the Sheraton Denarau in Fiji in November, the first in a series of outlets planned across the globe. Food Detective is confident the influx of Aussie talent will be nothing but a boon for this island paradise, where hotel food has often been less than shining in the past. www.likulikulagoon.com.
IN other chef manoeuvres abroad, Dane Clouston, a protege of Melbourne’s Teage Ezard, has moved from Opia restaurant at Jia hotel, Hong Kong, to Shanghai’s soon-to-open The PuLi Hotel & Spa. Clouston, who trained under Ezard at his eponymous Melbourne restaurant, and co-authored Lotus:AsianFlavours, a compilation of Southeast Asian street foods, with Ezard in 2006, will head up The PuLi’s signature restaurant Jing’An when the hotel opens at the end of the year. Detective has had an early peek at the menu and is intrigued by the likes of hairy crab raviolo with carrots, gremolata and veal juice vinaigrette and pressed foie gras, volcanic sea salt, olive oil and chocolate. www.thepuli.com; www.ezard.com.au; www.jiahongkong.com.
THERE is no denying Paul Newman’s enormous contribution to the entertainment industry. Fewer people, Detective suspects, are as well versed in Newman’s services to Aussie battlers. In the 25 years since his Newman’s Own sauces and salad dressings were launched in Sydney, 778 grants, using funds raised from their sale, have been made to local charities. Last year, more than $1 million was shared between 28 organisations across Australia, including the Vietnam Veterans Association of NSW ($50,000), Pentland Town Rural Fire Brigade in Queensland ($25,000) and Melbourne Alcohol Recovery ($40,000). Paul always championed the little guy,’’ says Newman’s Own Foundation Australasian administrator Sue Home. He supported a lot of charities that weren’t necessarily that fashionable because he was always concerned for the most vulnerable members of society.’’
Home reveals that Newman, who died 25 years to the day since his range of cupboard staples was launched in Sydney (Australia was the first country outside the US to sell them), ensured before his death that his fundraising efforts would continue. He clearly knew that he wasn’t well 18 months ago so he started setting everything in place for the work to continue,’’ she says. Newman’s sales prowess was never his strong point, admits Home, who says the actor held the motto
Shameless exploitation in pursuit of the common good’’ and put up signs in his office such as If we ever have a plan we’re screwed’’. His marketing was a joke,’’ she says. But the quality of the products and the giving away of the money were the only things that were important to him.’’ www.paulnewmansown.com.au.
MORE than 20 international and Australian chefs with 29 Michelin stars between them will form the glittering line-up at next year’s Melbourne Food & Wine Festival, Detective is told.
Britons Heston Blementhal and Philip Howard will take part in the Langham Melbourne Masterclass weekend on March 21 and 22, alongside Italy’s Luisa Valazza, France’s Jean-Paul Jeunet and Rene Redzepi, who put Nordic cuisine back on the map with acclaimed Copenhagen restaurant Noma. US luminary Thomas Keller, Italy’s Carlo Cracco, Brit Shane Osborn and Germany’s Dieter Muller complete the Michelinstarred team. Tickets for masterclasses and other events during the Melbourne Food & Wine Festival, March 7-21, are now on sale. More: 136 100; www.melbournefoodandwine.com.au.
MOVE over, Russell Crowe. The Aussie-based star of the cheese world, Will Studd, has just had his big break in the US. Whole Foods, the world’s leading retailer of
Ratatouille : Unwilling to let the fact he is a rodent stop from him pursuing his dream of becoming one of the world’s great chefs, Remy teams up with Linguini, a restaurant garbage boy, to make his mark on the culinary world of Paris. A rodent in the kitchen is not always a bad thing. Saturday, 6.30pm, Disney Channel.
NoReservations : Catherine Zeta-Jones plays a perfectionist master chef who must come to grips with a brash new chef in her kitchen and the responsibility of taking on guardianship of her young niece. Sunday, 8.30pm, Movie One.
FIND of the week: Frustrated by the tasteless tomatoes often found in our nation’s fruit and veg stores, Detective was delighted when a box of mysterious produce landed on her desk last week. Its contents were freshly picked kumatoes, a cross between wild and domestic tomatoes, which are being grown in Australia natural and organic foods with 270 stores across the US, Canada and Britain, will put Studd’s CheeseSlices DVD in all its American stores. Says Studd: It’s great news. All the cheeses in the series are sold in their stores, unlike here in Australia where the authorities are still banning them on the grounds of food safety.’’ As for challenging Crowe as one of Australia’s most famous exports? Steady . . . it’s a show about cheese,’’ says a bashful Studd. But, yes, I live in hope.’’ www.cheeseslices.com.au; www.wholefoodsmarket.com. by the Kakouros family of Torquay, Victoria. Unlike any tomato Detective has seen, the kumato, which involves no genetic modification, ranges from bright green to dark brown, then turns deep red as it ages; it can be eaten at all stages of its lifespan. Although at its best between November and late summer, it is available all year round. Detective, who slipped a couple of kumatoes into her evening salad and then sliced one for a sandwich the next day, can report that this odd-looking newcomer is definitely worth seeking out.
DETECTIVE loves: Hong Kong style maestro David Tang, of Shanghai Tang and China Club fame, has recently opened Island Tang restaurant in Queen’s Road, Central. For those unable to shmooze their way into his exclusive private members club, there’s now an opportunity to experience a bit of Tang magic on that next visit to bustling Honkers. Island Tang, second floor, 9 Queen’s Rd, Central, Hong Kong.
DETECTIVE loathes: Every now and then Detective comes across a cookery release that is, to put it bluntly, a load of bollocks, but none more so than this. Enterprising Serbian chef Ljubomir Erovic has launched TheTesticleCookbook:CookingwithBalls, with online publisher Yudu. The 45-year-old self-taught chef includes gems such as testicle pizza, omelet with calf testicles and testicle goulash in his line-up, helpfully pointing out to TheTimes in London that, all testicles can be eaten, except human, of course’’. That’s a relief, then. On hearing of Erovic’s compilation, a visibly pale MrDetectivehad to lie down in a dark room with a cold flannel over his face.